Simple Chicken Soup

This is a very simple, yet extremely flavorful, chicken and rice soup. There is a slower, more traditional way to make this soup, but I am looking out for the mom on the go that wants a quick step here.

I used a small leftover rotisserie chicken. In fact, judging by the picture, I may have left the “chicken ass” attached…

Moving on…

You can also use chicken breast, but I like bone-in because it is loaded with flavor. I also used a pre-made chicken stock. Swanson’s makes a great one. You can use 2 cups of noodles instead of rice, if you like. It’s all about your preference and keeping things simple. Feel free to get creative when making this soup. The more vegetables (fresh or frozen) you add, the better and more flavorful it will be.

Ingredients

1 whole leftover chicken

1 medium white onion, chopped

2 large carrots, chopped

5 celery sticks, chopped

4 tbsp. fresh parsley, chopped

64 oz. chicken broth + 1 cup water

Salt and pepper to taste

1 chicken bouillon cube (optional)

3/4 cup rice

Instructions

Place leftover chicken and the next 7 ingredients in a large soup pot, and bring to a full boil. After 10 minutes, remove the chicken from the broth, let it cool, and separate the meat from the bones. Continue simmering the soup for about 15 minutes. Add rice, and cook on low heat for the last 10 minutes.

Taste the soup to make sure the rice is soft and cooked. Once it’s done, remove from heat, add the diced chicken to the soup, and enjoy!